Baked Parmesan Chicken Tenders (Printable)

Golden-baked chicken tenders coated in Parmesan breadcrumbs with a tangy dipping sauce.

# What You'll Need:

→ Chicken Tenders

01 - 1.1 lb chicken tenders or chicken breast strips
02 - 1 large egg
03 - 1/4 cup milk
04 - 1/2 cup all-purpose flour
05 - 1 cup panko breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon paprika
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 2 tablespoons olive oil

→ Sauce

12 - 1/2 cup Greek yogurt or mayonnaise
13 - 1 tablespoon ketchup
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon lemon juice
16 - 1/2 teaspoon smoked paprika
17 - Salt and pepper, to taste

# How To Make It:

01 - Set oven temperature to 425°F and line a baking sheet with parchment paper or grease lightly.
02 - Arrange three shallow bowls: place flour in the first, beat egg with milk in the second, and mix panko, Parmesan, garlic powder, paprika, salt, and pepper in the third.
03 - Dry chicken tenders, dredge each piece in flour, dip into egg mixture, then coat evenly with breadcrumb and Parmesan blend. Arrange coated tenders on prepared baking sheet.
04 - Drizzle or spray the coated tenders lightly with olive oil to promote crispiness.
05 - Bake for 18 to 20 minutes, turning halfway through, until tenders are golden and reach an internal temperature of 165°F.
06 - Combine Greek yogurt or mayonnaise with ketchup, Dijon mustard, lemon juice, smoked paprika, salt, and pepper until smooth. Adjust seasoning as needed.
07 - Serve chicken tenders hot alongside the prepared dipping sauce.

# Tips from dashanddishes:

01 -
  • They're crispy on the outside and tender on the inside, with none of the guilt from deep frying.
  • The tangy homemade sauce makes these tenders something special—it's the kind of thing people ask you to bring to potlucks.
  • Baked in under 20 minutes, which means weeknight dinner doesn't have to mean takeout.
02 -
  • Don't skip patting the chicken dry—moisture is the enemy of crispiness, and it's the difference between good and great.
  • The halfway flip matters more than you'd think; it ensures even browning and prevents one side from getting too dark.
  • Panko really does make a difference over regular breadcrumbs; the texture is noticeably crunchier and more satisfying.
03 -
  • Use an instant-read thermometer to check doneness; 74°C is the magic number, and it removes all guessing from the process.
  • If you have a spray bottle, use it instead of drizzling oil—it distributes more evenly and uses less oil overall.

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